How hot was the wort when you first measured it? Hot liquids are thinner than cool ones.
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I hope to finally get started on a book I've been talking to Brewers Publications about.
It's about time.
I'd say. Let me know if you want or need a ghost writer.
I had my wife serve me four glasses of Miller, two from a bottle and two from a can, all prepared in the kitchen while I waited in the living room. I can tell the difference 100% of the time. The bottled beer is clean while the canned beer has a dull cloyingly sweet and bitter flavor. Just in case anybody wanted to know if I would actually do the test.
Man, I've been playing around with this for a LONG time. I wondered about the very same chart. I've been trying very late hop additions (after flameout, during whirlpool, etc), but feel as though I'm getting less hop aroma than the old 2 minute additions used to give me. I need to take better data regarding addtion time, cooling time, etc. so that I can move from having a hunch to knowing.
I almost puked in my mouth. Most pop music from any era makes my skin crawl.
Living in Michigan my basement is about 55 degrees all year. I was told I could keg beer without using a fridge to keep beer cold. Just place the kegs against an outside wall. Any thoughts. I would like to keg but don't have the cash or room.
... I just used the octagon manifold from my old round 5gal tun which only occupies half of the bottom of the tun. Would making a square manifold the occupies the entire bottom solve this?
I think you'd have the best luck by pitching an actively fermenting starter. Generally, I like to have my starters finish and decant them, but this is a special circumstance.